Total Time
50mins
Prep 35 mins
Cook 15 mins

From Food Network Magazine. These delicious pork skewers are served in lettuce leaves with chopped peanuts, scallions and cucumber for topping. Prep time does not include marinating time.

Ingredients Nutrition

Directions

  1. Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoons each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 - 4 hours.
  2. Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
  3. Meanwhile, combine 1 tablespoons water and the remaining 1 tablespoons each brown sugar, fish sauce, lime juice, and Sriracha in a small bowl. Serve the kebabs in romaine lettuce leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
Most Helpful

5 5

Made this as written, though I only used the peanuts as topping. Very easy quick recipe. The coconut/lime made for a great flavor for this too. Know that it was a hit, when it is real quiet for dinner, and all the plates are clean.